Quick Shrimp Tacos with Lime Crema

Step 1

Pat the shrimp dry with paper towels, pressing gently on each one until no moisture remains on the surface, so they will sear instead of steam.

Step 2

In a small bowl, stir together the cumin, chili powder, salt, and pepper until evenly mixed.

Step 3

In another small bowl, whisk together the sour cream, lime juice, and lime zest until smooth and uniform.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 5

Sprinkle the cumin-chili mixture evenly over the shrimp, then add them to the hot skillet in a single layer.

Step 6

Cook the shrimp without moving them for 2 minutes until the bottoms turn opaque and coral-colored, then flip each one over.

Step 7

Cook for 1 more minute on the second side until the shrimp are fully opaque and curled, then transfer to a clean plate.

Step 8

Warm the tortillas one at a time directly over a gas flame for 15 seconds per side until soft and pliable, or wrap all 6 in foil and warm in a 350°F oven for 5 minutes.

Step 9

Lay one warm tortilla on a plate and spread 1 tablespoon of the lime crema down the center.

Step 10

Top with 3 to 4 shrimp, then add a small handful of shredded cabbage on top of the shrimp.

Step 11

Sprinkle chopped cilantro over the cabbage, then repeat with remaining tortillas and toppings to make 6 tacos total.